Apple – Lavender – Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 200 g flour
- 1 pinch (s) salt
- 2 tablespoon sugar
- 100 g butter, cold
- 1 egg yolk
- 2 tablespoon water, cold
For covering:
- 1 kg apples (e.g. Golden Delicious or Pink Lady)
- 2 tablespoon lemon juice
- 2 sprigs lavender, fresher
- 150 g crème fraîche
- 4 tablespoon apple syrup
- 2 egg (s)
For painting:
- 10 g butter
- 2 tablespoon apple juice
- 2 tablespoon sugar
Print Recipe
Pin Recipe Instructions
- For the dough, mix the flour, salt and 2 tablespoons of sugar. Add 100 g butter in pieces and the egg yolk. Knead everything with 2 tablespoons of cold water to form a smooth dough. Roll out the dough between two layers of cling film and line a tart pan (approx. 30 cm in diameter) with it. Form an edge in the process. Cool the dough in the mold for about 60 minutes.
- For the topping, peel and quarter the apples and remove the core. Cut the pulp into narrow wedges and mix with the lemon juice. Rinse off the lavender, shake dry and pluck the leaves off. Preheat the oven to 180 ° C.
- Whisk the crème fraîche with the apple syrup and the eggs and spread on the dough. Arrange the apple wedges decoratively on top and sprinkle with the lavender.
- Bake the tart in the oven for about 30 minutes. Shortly before the end of the baking time, melt the butter, sugar and apple juice. Brush the fruit wedges with it and bake the tart for another 20 minutes until it is golden yellow.
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